Holidays & Celebration Recipes 

20 Easy No-Bake Christmas Dessert Cups

Chique Home

Need a Christmas dessert that looks cute without involving the oven, a mixer marathon, or a minor kitchen meltdown?

These 20 no-bake dessert cups are easy, festive, and made for spooning straight from the fridge.

What do you serve when everyone wants dessert but you really cannot face baking another thing?

Dessert cups are a very good answer.

They look impressive because everything is layered neatly, but the actual work is usually just mixing, spooning, and chilling.

You can go chocolatey, fruity, creamy, crunchy, or fully Christmas with peppermint, gingerbread, Biscoff, berries, and festive sprinkles.

They’re also brilliant for parties because there’s no slicing, plating, or trying to make one giant dessert look presentable after somebody has attacked it with a serving spoon.

These 20 easy no-bake Christmas dessert cups are fun, pretty, and genuinely manageable.

Exactly what December needs.

 

1. Strawberry Santa Cheesecake Cups

no bake christmas desserts2 No-Bake Christmas Dessert Cups

Ingredients

  • 1 1/2 cups digestive biscuit or graham cracker crumbs
  • 5 tablespoons melted butter
  • 225g cream cheese, softened
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 cup double cream
  • 1 1/2 cups strawberries, chopped
  • 3 tablespoons strawberry jam
  • 1 tablespoon lemon juice
  • Extra strawberries, sliced for the tops
  • Whipped cream, for piping
  • Whole strawberries, tops removed
  • Mini white marshmallows or small white candy balls, for the Santa hat tops

Instructions

  1. Mix the biscuit crumbs with the melted butter.
  2. Spoon a layer into the bottom of each clear dessert cup and press it down lightly.
  3. Beat the cream cheese, icing sugar and vanilla until smooth.
  4. Whip the double cream separately until soft peaks form, then fold it into the cream cheese mixture.
  5. Stir the chopped strawberries, jam and lemon juice together. Mash some of the berries so the mixture becomes thick and spoonable.
  6. Add a thick layer of cheesecake filling over the biscuit base.
  7. Spoon in a layer of the strawberry mixture.
  8. Add another layer of cheesecake filling.
  9. Spoon more strawberry mixture over the top, letting a little run down the inside of the cup.
  10. Add fresh strawberry pieces around the top and sprinkle over a little extra biscuit crumb.
  11. Pipe a swirl of whipped cream in the centre.
  12. Place a whole strawberry upside down on top to make the Santa hat.
  13. Pipe a little whipped cream around the bottom edge of the strawberry and add a small white marshmallow or candy ball to the tip.
  14. Chill for at least 2 hours before serving.

2. Gingerbread Caramel Cheesecake Cups

 

Ingredients

  • 1 1/2 cups crushed ginger biscuits
  • 4 tablespoons melted butter
  • 225g cream cheese, softened
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 cup double cream
  • 3/4 cup thick caramel sauce
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Whipped cream, for topping
  • Mini gingerbread cookies or star-shaped ginger biscuits
  • Extra crushed ginger biscuits

Instructions

  1. Mix the crushed ginger biscuits with the melted butter.
  2. Spoon a layer into the bottom of each cup.
  3. Beat the cream cheese, icing sugar, vanilla, cinnamon and ginger until smooth.
  4. Whip the double cream separately until soft peaks form.
  5. Fold the whipped cream into the cream cheese mixture.
  6. Spoon a thin layer of caramel over the biscuit crumbs.
  7. Add a thick layer of cheesecake filling.
  8. Sprinkle over another layer of crushed ginger biscuits.
  9. Spoon over another thin layer of caramel.
  10. Add another layer of cheesecake filling.
  11. Pipe a generous swirl of whipped cream over the top.
  12. Sprinkle with more crushed ginger biscuit.
  13. Finish with one or two mini gingerbread or star-shaped biscuits.
  14. Chill for at least 2 hours before serving.

3. Peppermint Chocolate Mousse Cups

Ingredients

  • 1 1/2 cups crushed chocolate sandwich cookies
  • 4 tablespoons melted butter
  • 170g dark or milk chocolate
  • 225g cream cheese, softened
  • 1/3 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups double cream
  • 1/4 teaspoon peppermint extract
  • Whipped cream, for topping
  • 4 candy canes, crushed
  • Chocolate shavings

Instructions

  1. Mix the crushed chocolate cookies with the melted butter.
  2. Spoon the mixture into the bottom of each dessert cup and press lightly.
  3. Melt the chocolate, then leave it to cool for a few minutes.
  4. Beat the cream cheese, icing sugar and vanilla until smooth.
  5. Beat in the melted chocolate and peppermint extract.
  6. Whip the double cream separately until soft peaks form.
  7. Fold the whipped cream into the chocolate mixture.
  8. Spoon or pipe the chocolate mousse into each cup.
  9. Chill for at least 2 hours.
  10. Pipe whipped cream generously over the top.
  11. Finish with crushed candy cane and chocolate shavings.

4. Grinch Cheesecake Cups

Ingredients

  • 1 1/2 cups crushed chocolate sandwich cookies
  • 4 tablespoons melted butter
  • 225g cream cheese, softened
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 cup double cream
  • Green gel food colouring
  • Whipped cream, for topping
  • Whole strawberries
  • Red heart-shaped candies
  • Green sprinkles or finely crushed green candy
  • Black decorating icing
  • Yellow decorating icing or yellow candy eyes

Instructions

  1. Mix the chocolate cookie crumbs with the melted butter.
  2. Spoon a dark crumb layer into the bottom of each clear cup.
  3. Beat the cream cheese, icing sugar and vanilla until smooth.
  4. Whip the double cream separately until soft peaks form.
  5. Fold the cream into the cream cheese mixture.
  6. Add green gel food colouring a little at a time until the filling is a bright Grinch green.
  7. Spoon or pipe the green cheesecake filling over the cookie base.
  8. Smooth the tops and chill until firm enough to decorate.
  9. Use black decorating icing to make the eyebrows, nose and smile on the front of each cup.
  10. Add yellow eyes.
  11. Pipe a generous swirl of whipped cream over the top.
  12. Sprinkle with a little green decoration.
  13. Place a strawberry upside down on top.
  14. Pipe a small white cream tip on the strawberry to make a Santa hat.
  15. Add one small red heart candy beside the hat.

5. Reindeer Peanut Butter Cheesecake Cups

Ingredients

  • 1 1/2 cups crushed chocolate or digestive biscuits
  • 4 tablespoons melted butter
  • 225g cream cheese, softened
  • 3/4 cup smooth peanut butter
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 cup double cream
  • 1/3 cup smooth peanut butter or peanut butter spread, for the top
  • Mini pretzels
  • Candy eyes
  • Red chocolate candies

Instructions

  1. Mix the biscuit crumbs and melted butter.
  2. Spoon the crumbs into the bottom of each cup and press lightly.
  3. Beat the cream cheese, peanut butter, icing sugar and vanilla until smooth.
  4. Whip the double cream separately until soft peaks form.
  5. Fold the cream into the peanut butter mixture.
  6. Spoon or pipe the filling over the crumb layer.
  7. Smooth the tops.
  8. Warm the extra peanut butter very briefly until just loose enough to spread.
  9. Spoon a thin glossy layer over each cup.
  10. Chill for at least 2 hours.
  11. Add two mini pretzels for antlers.
  12. Add two candy eyes.
  13. Add one red chocolate candy in the centre for the nose.

6. Strawberry Santa Cheesecake Shots

Ingredients

  • 1 1/2 cups crushed digestive biscuits
  • 4 tablespoons melted butter
  • 225g cream cheese, softened
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 cup double cream
  • 1 1/2 cups strawberries
  • 3 tablespoons strawberry jam
  • 1 teaspoon lemon juice
  • Whole strawberries, for topping
  • Whipped cream

Instructions

  1. Mix the biscuit crumbs with the melted butter.
  2. Spoon a small layer into the bottom of each dessert shot cup.
  3. Beat the cream cheese, icing sugar and vanilla until smooth.
  4. Whip the double cream separately until soft peaks form.
  5. Fold the whipped cream into the cream cheese mixture.
  6. Blend or mash the strawberries with the jam and lemon juice until you have a smooth, thick strawberry sauce.
  7. Spoon the cheesecake filling over the biscuit base.
  8. Add a clean layer of strawberry sauce over the top.
  9. Chill for at least 2 hours.
  10. Pipe whipped cream into the centre of each cup.
  11. Place a strawberry upside down on top of the cream.
  12. Pipe a tiny dot of whipped cream on the strawberry tip.

7. Gingerbread Candy Cane Dessert Cups

Ingredients

  • 225g cream cheese, softened
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups double cream
  • 1/2 cup melted chocolate, for the cup rims
  • Crushed candy canes
  • Mini candy canes
  • Mini gingerbread men
  • Peppermint candies
  • Red and green chocolate candies
  • Chocolate wafer rolls
  • Extra whipped cream, for topping

Instructions

  1. Beat the cream cheese, icing sugar and vanilla until smooth.
  2. Whip the double cream separately until soft peaks form.
  3. Fold the whipped cream into the cream cheese mixture.
  4. Spoon the creamy filling into the red dessert cups.
  5. Chill until firm.
  6. Dip or drizzle the top edge of each cup with melted chocolate so it forms a dark chocolate rim.
  7. Sprinkle crushed candy cane over the chocolate before it sets.
  8. Pipe a very generous swirl of whipped cream over the top.
  9. Sprinkle with more crushed candy cane.
  10. Add a mini gingerbread man.
  11. Tuck in a mini candy cane.
  12. Add one chocolate wafer roll.
  13. Finish with peppermint candies and a few red and green chocolate candies.

8. Gingerbread Grape Cheesecake Cups

Ingredients

  • 225g cream cheese, softened
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 cup double cream
  • 2 cups seedless green grapes
  • 1 cup crushed ginger biscuits
  • Mini gingerbread men

Instructions

  1. Beat the cream cheese, icing sugar and vanilla until smooth.
  2. Whip the double cream separately until soft peaks form.
  3. Fold the whipped cream into the cream cheese mixture.
  4. Spoon the creamy cheesecake mixture into the red cups.
  5. Pipe a little extra cream over the top.
  6. Arrange several green grapes over each cup.
  7. Sprinkle crushed ginger biscuits generously around the grapes.
  8. Tuck one mini gingerbread man into the back of each cup.
  9. Chill until ready to serve.

9. Chocolate Oreo Strawberry Dessert Cups

Ingredients

  • 2 cups crushed chocolate sandwich cookies
  • 4 tablespoons melted butter
  • 225g cream cheese, softened
  • 1/2 cup icing sugar
  • 170g melted chocolate
  • 1 teaspoon vanilla extract
  • 1 1/4 cups double cream
  • Whipped cream
  • Chocolate sandwich cookies, for decorating
  • Fresh strawberries, halved
  • Chocolate curls
  • Extra cookie crumbs

Instructions

  1. Mix the crushed chocolate cookies with the melted butter.
  2. Spoon a dark crumb layer into the bottom of each clear cup.
  3. Beat the cream cheese, icing sugar and vanilla until smooth.
  4. Beat in the melted chocolate.
  5. Whip the double cream separately until soft peaks form.
  6. Fold the whipped cream into the chocolate mixture.
  7. Spoon or pipe a thick layer of chocolate filling over the crumb base.
  8. Add another visible layer of crushed chocolate cookies through the middle.
  9. Add another layer of chocolate filling.
  10. Chill for at least 2 hours.
  11. Pipe whipped cream over the top.
  12. Add one chocolate sandwich cookie.
  13. Add half a strawberry.
  14. Finish with chocolate curls and a little crushed cookie.

10. Christmas Gingerbread Oreo Chocolate Cups

Ingredients

  • 2 cups crushed chocolate sandwich cookies
  • 4 tablespoons melted butter
  • 225g cream cheese, softened
  • 170g milk chocolate, melted
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups double cream
  • Whipped cream
  • Chocolate sandwich cookies
  • Mini gingerbread men
  • Red and green chocolate candies
  • Extra chocolate cookie crumbs

Instructions

  1. Mix the crushed chocolate cookies with the melted butter.
  2. Spoon a layer into the bottom of each clear cup.
  3. Beat the cream cheese, icing sugar and vanilla until smooth.
  4. Beat in the melted chocolate.
  5. Whip the double cream separately until soft peaks form.
  6. Fold the whipped cream into the chocolate mixture.
  7. Spoon or pipe a thick chocolate layer over the crumbs.
  8. Add another dark layer of crushed chocolate cookies.
  9. Finish with another thick layer of chocolate filling.
  10. Chill for at least 2 hours.
  11. Pipe whipped cream over the top.
  12. Add one chocolate sandwich cookie and one mini gingerbread man.
  13. Scatter red and green chocolate candies around the top.
  14. Finish with a few chocolate cookie crumbs.
 

11. Chocolate Strawberry Santa Cheesecake Cups

Ingredients

  • 1 1/2 cups crushed chocolate sandwich cookies
  • 4 tablespoons melted butter
  • 225g cream cheese, softened
  • 1/2 cup icing sugar
  • 150g milk chocolate, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 cup double cream
  • 1/2 cup extra crushed chocolate cookies
  • Whipped cream, for topping
  • Whole strawberries, tops removed
  • Crushed freeze-dried strawberries or red sprinkles

Instructions

  1. Mix the crushed chocolate cookies with the melted butter.
  2. Spoon a layer into the bottom of each clear dessert cup and press it down lightly.
  3. Beat the cream cheese, icing sugar and vanilla until smooth.
  4. Beat in the melted chocolate.
  5. Whip the double cream separately until soft peaks form, then fold it into the chocolate mixture.
  6. Spoon or pipe the chocolate cheesecake filling over the cookie base.
  7. Add a visible layer of crushed chocolate cookies.
  8. Pipe a thick layer of whipped cream over the top.
  9. Sprinkle with a little crushed strawberry or red sprinkles.
  10. Sit one whole strawberry upside down in the centre of each cup.
  11. Pipe a tiny dot of whipped cream onto the tip of each strawberry to make the Santa hat.
  12. Chill for at least 2 hours before serving.

12. Gingerbread Caramel Cheesecake Cups

Ingredients

  • 1 1/2 cups crushed ginger biscuits
  • 4 tablespoons melted butter
  • 225g cream cheese, softened
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup double cream
  • 3/4 cup thick caramel or Biscoff spread, slightly warmed
  • Whipped cream
  • Extra crushed ginger biscuits
  • Star-shaped gingerbread biscuits

Instructions

  1. Mix the ginger biscuit crumbs with the melted butter.
  2. Divide the mixture between the cups and press down gently.
  3. Beat the cream cheese, icing sugar, vanilla, cinnamon and ginger until creamy.
  4. Whip the double cream until soft peaks form and fold it into the cream cheese mixture.
  5. Spoon a generous layer of the gingerbread cheesecake filling over the crumb base.
  6. Smooth the surface.
  7. Spoon a thin layer of warm caramel or Biscoff spread over the top.
  8. Chill for at least 2 hours.
  9. Add a small swirl of whipped cream to the centre.
  10. Scatter crushed ginger biscuits around the cream.
  11. Finish each cup with a star-shaped gingerbread biscuit.

13. Christmas Berry Cheesecake Cups

Ingredients

  • 1 1/2 cups crushed digestive biscuits
  • 4 tablespoons melted butter
  • 225g cream cheese, softened
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 cup double cream
  • 1 1/2 cups strawberries, chopped
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 2 kiwis, peeled and chopped
  • 3 tablespoons strawberry jam
  • Whipped cream
  • Icing sugar, optional

Instructions

  1. Mix the crushed biscuits with the melted butter.
  2. Spoon a layer into the bottom of each cup.
  3. Beat the cream cheese, icing sugar and vanilla until smooth.
  4. Whip the double cream separately and fold it into the cream cheese mixture.
  5. Mix the chopped strawberries with the strawberry jam.
  6. Spoon a layer of cheesecake filling over the biscuit base.
  7. Add a generous layer of the strawberry mixture.
  8. Add another layer of cheesecake filling.
  9. Spoon a little more strawberry mixture around the top.
  10. Finish with fresh strawberry pieces, raspberries, blueberries and kiwi.
  11. Add a small spoonful or swirl of whipped cream.
  12. Dust very lightly with icing sugar if you want the snowy finish.
  13. Chill until ready to serve.

14. Gingerbread Cheesecake Cups

Ingredients

  • 1 1/2 cups crushed ginger biscuits
  • 4 tablespoons melted butter
  • 225g cream cheese, softened
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch of nutmeg
  • 1 cup double cream
  • Whipped cream
  • Extra crushed ginger biscuits
  • Mini gingerbread men

Instructions

  1. Combine the ginger biscuit crumbs and melted butter.
  2. Spoon the crumbs into the bottom of each cup.
  3. Beat the cream cheese, icing sugar, vanilla, cinnamon, ginger and nutmeg until smooth.
  4. Whip the double cream separately until soft peaks form.
  5. Fold the cream into the gingerbread cheesecake mixture.
  6. Divide the filling between the cups.
  7. Chill for at least 2 hours.
  8. Pipe a big swirl of whipped cream over each one.
  9. Sprinkle generously with crushed ginger biscuits.
  10. Push a mini gingerbread man into the cream just before serving.

15. Gingerbread Hot Chocolate Cheesecake Cups

Ingredients

  • 1 1/2 cups crushed chocolate biscuits
  • 4 tablespoons melted butter
  • 225g cream cheese, softened
  • 1/2 cup icing sugar
  • 150g milk chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 cup double cream
  • 1 cup vanilla cheesecake filling or whipped cream
  • Mini marshmallows
  • Mini gingerbread men
  • Chocolate shavings or finely chopped chocolate

Instructions

  1. Mix the chocolate biscuit crumbs with the melted butter.
  2. Spoon the crumbs into the bottom of the cups.
  3. Beat the cream cheese, icing sugar and vanilla until smooth.
  4. Beat in the melted chocolate.
  5. Whip the double cream until soft peaks form and fold it into the chocolate mixture.
  6. Spoon a layer of vanilla cheesecake filling or whipped cream over the biscuit base.
  7. Add a thick layer of chocolate cheesecake filling.
  8. Pipe another generous layer of vanilla cream over the chocolate.
  9. Chill until firm.
  10. Scatter mini marshmallows over the top.
  11. Add a little chopped chocolate.
  12. Finish each cup with a mini gingerbread man.

16. Chocolate Raspberry Mousse Cups

Ingredients

  • 1 1/2 cups crushed chocolate cookies
  • 4 tablespoons melted butter
  • 170g dark or milk chocolate
  • 225g cream cheese, softened
  • 1/3 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups double cream
  • Whipped cream
  • Fresh raspberries
  • Dark chocolate shavings

Instructions

  1. Mix the chocolate cookie crumbs with the melted butter.
  2. Divide the crumbs between the cups and press lightly.
  3. Melt the chocolate and leave it to cool for a few minutes.
  4. Beat the cream cheese, icing sugar and vanilla until smooth.
  5. Beat in the melted chocolate.
  6. Whip the double cream separately until soft peaks form.
  7. Fold the cream into the chocolate mixture.
  8. Spoon or pipe a thick layer of chocolate mousse into each cup.
  9. Chill for at least 2 hours.
  10. Pipe a generous swirl of whipped cream on top.
  11. Sprinkle with dark chocolate shavings.
  12. Add one raspberry to the centre.
  13. Pipe a tiny dot of cream onto the raspberry if you want the little Santa-hat finish.

17. Reindeer Cheesecake Cups

Ingredients

  • 1 1/2 cups crushed digestive or ginger biscuits
  • 4 tablespoons melted butter
  • 225g cream cheese, softened
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 cup double cream
  • Round ginger biscuits
  • Mini pretzels
  • Small chocolate candies, for the eyes
  • Red chocolate candies, for the noses
  • Extra biscuit crumbs

Instructions

  1. Mix the biscuit crumbs and melted butter.
  2. Spoon a thick crumb layer into the bottom of each glass.
  3. Beat the cream cheese, icing sugar and vanilla until creamy.
  4. Whip the double cream separately until soft peaks form.
  5. Fold the cream into the cheesecake mixture.
  6. Spoon or pipe the filling over the biscuit base.
  7. Pipe a little extra cheesecake filling or whipped cream around the top.
  8. Sprinkle with a few biscuit crumbs.
  9. Push a round biscuit upright into the cream for the reindeer face.
  10. Place one mini pretzel on either side for antlers.
  11. Attach two small chocolate candies for the eyes.
  12. Add one red candy in the centre for the nose.
  13. Keep chilled until serving.

18. Strawberry White Chocolate Christmas Tree Cheesecake Cups

Ingredients

  • 1 1/2 cups crushed digestive biscuits
  • 4 tablespoons melted butter
  • 225g cream cheese, softened
  • 100g white chocolate, melted and cooled
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 cup double cream
  • 2 cups strawberries, sliced
  • Whipped cream
  • Extra biscuit crumbs
  • White chocolate Christmas tree decorations

Instructions

  1. Mix the crushed biscuits with the melted butter.
  2. Spoon a layer into the bottom of each clear cup.
  3. Beat the cream cheese, icing sugar and vanilla until smooth.
  4. Beat in the melted white chocolate.
  5. Whip the double cream separately until soft peaks form.
  6. Fold the whipped cream into the cheesecake mixture.
  7. Add a layer of sliced strawberries over the biscuit base.
  8. Spoon over a thick layer of white chocolate cheesecake.
  9. Sprinkle over a thin layer of biscuit crumbs.
  10. Add another generous layer of sliced strawberries.
  11. Pipe whipped cream over the top.
  12. Sprinkle with a few more biscuit crumbs.
  13. Finish with half a strawberry and a white chocolate Christmas tree.
  14. Chill until ready to serve.

19. Chocolate Reindeer Cheesecake Cups

Ingredients

  • 1 1/2 cups crushed digestive biscuits
  • 4 tablespoons melted butter
  • 225g cream cheese, softened
  • 150g milk chocolate, melted
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 cup double cream
  • Whipped cream
  • Round chocolate truffles or chocolate-covered cake balls
  • Mini pretzels
  • Candy eyes
  • Red chocolate candies
  • Small chocolate pieces, for ears
  • Red, green and brown chocolate candies
  • Extra biscuit crumbs

Instructions

  1. Mix the biscuit crumbs with the melted butter.
  2. Press a layer into the bottom of each clear cup.
  3. Beat the cream cheese, icing sugar and vanilla until smooth.
  4. Beat in the melted chocolate.
  5. Whip the double cream separately, then fold it into the chocolate mixture.
  6. Spoon or pipe the chocolate cheesecake over the crumb base.
  7. Add a thick layer of whipped cream.
  8. Sprinkle with a little extra biscuit crumb.
  9. Place one round chocolate truffle or cake ball on top for the reindeer head.
  10. Push two mini pretzels behind it for the antlers.
  11. Add candy eyes and a red candy nose.
  12. Place small chocolate pieces at the sides for ears.
  13. Scatter red, green and brown chocolate candies around the reindeer.
  14. Chill until serving.

20. Cranberry Christmas Cheesecake Cups

Ingredients

  • 1 1/2 cups crushed chocolate cookies
  • 4 tablespoons melted butter
  • 225g cream cheese, softened
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 cup double cream
  • 2 cups fresh or frozen cranberries
  • 1/2 cup granulated sugar
  • 1/3 cup water
  • 1 teaspoon orange zest
  • Whipped cream
  • Fresh cranberries or dark cherries, for decorating
  • Chocolate curls
  • Chocolate stars, optional
  • Icing sugar

Instructions

  1. Mix the crushed chocolate cookies with the melted butter.
  2. Spoon a dark crumb layer into the bottom of each dessert glass.
  3. Add the cranberries, sugar, water and orange zest to a saucepan.
  4. Cook for about 8–10 minutes, stirring occasionally, until the berries burst and the mixture becomes thick and jammy.
  5. Leave the cranberry mixture to cool completely.
  6. Beat the cream cheese, icing sugar and vanilla until smooth.
  7. Whip the double cream until soft peaks form.
  8. Fold the cream into the cream cheese mixture.
  9. Spoon a thick layer of vanilla cheesecake filling over the chocolate crumb base.
  10. Add a generous layer of cooled cranberry compote.
  11. Chill for at least 2 hours.
  12. Pipe a swirl of whipped cream into the centre.
  13. Top with a few cranberries or dark cherries.
  14. Add a chocolate curl and chocolate star if using.
  15. Finish with a light dusting of icing sugar.
 

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